Directions

Grilled chicken gets a tropical makeover thanks to this fragrant, garlic-based mojito. Use extra-virgin olive oil for added flavor and color in the sauce. This chicken goes well with pasta or rice, both of which readily soak up any extra mojito. May be frozen and halved.

2. In food processor or blender, pulse cilantro with vinegar and lemon, lime, and orange juices until leaves are coarsely chopped. Add onion mixture, salt, sugar, and pepper, and pulse until smooth. Pour sauce into small serving bowl or gravy boat. May be served slightly warm or at room temperature.

3. Prepare chicken. Brush each breast with oil and grill over direct heat for 4 minutes on each side. Place breasts on individual plates and slice diagonally into 8 slices. Drizzle generously with mojito sauce, serving extra sauce on the side. Garnish with sprigs of cilantro.

Source: Hannaford fresh Magazine, May - June 2009

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: